Add flour and oats to the bowl and mix with a large spoon, just until combined. if you’d like to add any additional mix-ins like nuts, chocolate, or dried fruit fold them in now.

Divide the batter evenly between the 12 muffin cups. For these muffins it’s okay to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats followed by a sprinkle of cinnamon.

Bake the muffins for 23-26 minutes, or until a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack. These muffins are delicate until they cool down so it’s best to wait until they have cooled down to remove them from the tin. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan if you did not use liners.

Enjoy the muffin as is or with a spread of nut butter or regular butter.

Storage suggestions: These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).